garlic cloves

Category

Vegan Artichoke Dip

Vegan Artichoke Dip

Creamy vegan artichoke dip made with cashews instead of dairy. A healthy snack and dip for veggie sticks, crackers, or bread. This paleo artichoke dip recipe is so easy to make and will keep you full and satisfied.

Print Recipe Vegan Artichoke Dip Creamy vegan artichoke dip made with cashews instead of dairy. A healthy snack and dip for veggie sticks, crackers, or bread. This paleo artichoke dip recipe is so easy to make and will keep you full and satisfied. Ingredients Info Cook Time 45 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish, Snack Votes: 4
Rating: 3.75
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish, Snack Votes: 4
Rating: 3.75
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F.
  2. Soak raw cashews (in a glass jar) in hot water for about 15 minutes or until soft, then drain and add to a food processor. Combine with lemon juice and almond milk until cashews are blended into a smooth and creamy consistency.
  3. Add rest of ingredients (except spinach and 1 cup diced artichoke hearts) and blend until combined.
  4. Transfer dip into a bowl and stir in spinach and chopped artichoke hearts.
  5. Transfer dip to a 8" by 8" baking dish. Bake on 350F for about 45 minutes until golden on top, then serve with chips or veggie sticks. Store in fridge or freezer.
Nutrition Facts Vegan Artichoke Dip Amount Per Serving Calories 122 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat NaNg 0% Trans Fat NaNg Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol NaNmg 0% Sodium 177mg 7% Potassium 68mg 2% Total Carbohydrates 7g 2% Dietary Fiber 2g 8% Sugars NaNg Protein 4g 8% Vitamin A 16% Vitamin C NaN% Calcium 4% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Spicy Peanut Spaghetti Squash Ramen

Spicy Peanut Spaghetti Squash Ramen

Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family.

Print Recipe Spicy Peanut Spaghetti Squash Ramen Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family. Ingredients Broth Info Cook Time 5 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.

Info Cook Time 5 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.

Ingredients Broth Instructions
  1. In a fry pan add sliced mushrooms and a drizzle of olive oil. Saute until golden- stirring on occasion. Then set aside.
  2. In a blender or food processor puree ingredients for sauce until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering, then remove and set aside.
  3. Add spaghetti squash ramen noodles and sautéed mushrooms to the saucepan and heat until it reaches eating temperature. Top with fresh lime juice/lime wedges, sesame seeds, cilantro, chopped peanuts, and red pepper flakes to taste.
Nutrition Facts Spicy Peanut Spaghetti Squash Ramen Amount Per Serving Calories 613 Calories from Fat 414 % Daily Value* Total Fat 46g 71% Saturated Fat 17g 85% Polyunsaturated Fat 9g Monounsaturated Fat 16g Sodium 1439mg 60% Potassium 940mg 27% Total Carbohydrates 43g 14% Dietary Fiber 12g 48% Sugars 18g Protein 16g 32% Vitamin A 14% Vitamin C 25% Calcium 10% Iron 17% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Zucchini Noodles With Lemon Garlic Shrimp

Zucchini Noodles With Lemon Garlic Shrimp

Whole30 zucchini noodles with lemon garlic shrimp. An easy and delicious weeknight dinner. Who’s ready for this healthy low calorie and filling paleo dinner?

Print Recipe Zucchini Noodles With Lemon Garlic Shrimp Whole30 zucchini noodles with lemon garlic shrimp. An easy and delicious weeknight dinner. Who's ready for this healthy low calorie and filling paleo dinner? Ingredients Shrimp Noodles Info Cook Time 5-10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 17
Rating: 3.65
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 17
Rating: 3.65
You: Rate this recipe! Ingredients Shrimp Noodles Instructions
  1. Heat a skillet over medium heat on the stove and drizzle with olive oil. Add shrimp in a single layer in the skillet and cook for 1 minute. Then add minced garlic, turn shrimp, and cook another minute. Remove cooked shrimp and set aside.
  2. Add zucchini noodles and the zest from one lemon to the skillet with the juices from the shrimp. Cook on medium heat until the zucchini noodles are soft, but not mushy. Add shrimp back into the pan and squeeze lemon juice to taste. Top with salt and pepper.
Nutrition Facts Zucchini Noodles With Lemon Garlic Shrimp Amount Per Serving Calories 291 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 1g 5% Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 331mg 110% Sodium 410mg 17% Potassium 111mg 3% Total Carbohydrates 15g 5% Dietary Fiber 5g 20% Sugars 8g Protein 41g 82% Vitamin A 39% Vitamin C 144% Calcium 12% Iron 42% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Creamy Lemon Garlic Dressing (Whole30, Paleo)

Creamy Lemon Garlic Dressing (Whole30, Paleo)

Creamy lemon garlic dressing is both whole30 and paleo. This easy dairy free salad dressing tastes like ranch dressing and is made with coconut milk! A healthy oil-free paleo dressing recipe.

Print Recipe Creamy Lemon Garlic Dressing (Whole30, Paleo) Creamy lemon garlic dressing is both whole30 and paleo. This easy dairy free salad dressing tastes like ranch dressing and is made with coconut milk! A healthy oil-free paleo dressing recipe. Ingredients Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 6
Rating: 4.5
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 6
Rating: 4.5
You: Rate this recipe! Ingredients Instructions
  1. In a food processor combine all ingredients until smooth, then serve or store in fridge for 4-5 days.
Nutrition Facts Creamy Lemon Garlic Dressing (Whole30, Paleo) Amount Per Serving Calories 482 Calories from Fat 387 % Daily Value* Total Fat 43g 66% Saturated Fat 36g 180% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Sodium 2039mg 85% Potassium 866mg 25% Total Carbohydrates 24g 8% Dietary Fiber 4g 16% Sugars 5g Protein 7g 14% Vitamin A 185% Vitamin C 257% Calcium 14% Iron 44% * Percent Daily Values are based on a 2000 calorie diet.
Read more
5 Minute Avocado Ranch Dressing

5 Minute Avocado Ranch Dressing

Whole30 ranch dressing made with avocados instead of oil! Easy five minute ranch dressing. This dairy free ranch dressing can be used as a salad dressing, veggie dip, or spread for sandwiches and burgers.

Print Recipe 5 Minute Avocado Ranch Dressing Whole30 ranch dressing made with avocados instead of oil! Easy five minute ranch dressing. This dairy free ranch dressing can be used as a salad dressing, veggie dip, or spread for sandwiches and burgers. Ingredients Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 3
Rating: 4.33
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 3
Rating: 4.33
You: Rate this recipe! Ingredients Instructions
  1. In a food processor, puree ingredients until smooth.
Nutrition Facts 5 Minute Avocado Ranch Dressing Amount Per Serving Calories 847 Calories from Fat 630 % Daily Value* Total Fat 70g 108% Saturated Fat 24g 120% Polyunsaturated Fat 7g Monounsaturated Fat 31g Sodium 68mg 3% Potassium 2539mg 73% Total Carbohydrates 65g 22% Dietary Fiber 34g 136% Sugars 4g Protein 7g 14% Vitamin A 122% Vitamin C 204% Calcium 72% Iron 103% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Tomato Zucchini Egg Breakfast Bake

Tomato Zucchini Egg Breakfast Bake

Easy whole30 egg and zucchini breakfast bake with tomatoes, yellow squash, herbs, and zucchini. This paleo breakfast is perfect for meal prep at the beginning of the week and paired with one of my homemade sweet potato tortillas!

Print Recipe Tomato Zucchini Egg Breakfast Bake Easy whole30 egg and zucchini breakfast bake with tomatoes, yellow squash, herbs, and zucchini. This paleo breakfast is perfect for meal prep at the beginning of the week and paired with one of my homemade sweet potato tortillas! Ingredients Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients Instructions
  1. Slice tomatoes, zucchini, and yellow squash into 1/4" rounds and alternately layer into an 8" casserole dish.
  2. In a saucepan saute diced onion and minced garlic in a drizzling of olive oil (about 1 tablespoon) until golden.
  3. Whisk eggs and spices together, then add sautéed onions and garlic and pour over vegetables.
  4. Bake on 350F for about 50 minutes until golden on edges and the middle springs back when you push on it with your finger.
Nutrition Facts Tomato Zucchini Egg Breakfast Bake Amount Per Serving Calories 158 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 3g 15% Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 372mg 124% Sodium 368mg 15% Potassium 336mg 10% Total Carbohydrates 7g 2% Dietary Fiber 1g 4% Sugars 4g Protein 12g 24% Vitamin A 11% Vitamin C 22% Calcium 6% Iron 9% * Percent Daily Values are based on a 2000 calorie diet.
Read more
2 Ingredient Paleo Ravioli Made With Sweet Potato

2 Ingredient Paleo Ravioli Made With Sweet Potato

2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato.

Print Recipe 2 Ingredient Paleo Ravioli Made With Sweet Potato 2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato. Ingredients Pasta Stuffing Cream Sauce Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Pasta Stuffing Cream Sauce Instructions
  1. In a saucepan, steam sweet potato cubes until soft, then drain, and transfer to food processor or bowl (a food processor is recommended). Puree sweet potato in food processor then add other ingredients for pasta and combine. You might have to add more flour until the dough is not sticky (it depends on the size of your sweet potato).
  2. Divide dough into four equal parts. On a floured surface, roll out each divided dough until it's about 1/8" thick or the thickness of ravioli pasta. Cut each sheet of pasta dough into 2" squares.
  3. For the filling, saute ingredients for stuffing until butternut is golden and soft, but not mushy. Transfer to a food processor and pulse until ingredients are blended.
  4. Scoop about 1 tablespoon filling onto half the ravioli squares. Cover with the leftover squares or "lids". Pinch around the corners to seal edges- you may have to dab the perimeter of the ravioli with a bit of water to create a seal.
  5. Bring a large pot of water to a simmer/low boil and gently transfer ravioli to water and cook for about 1-2 minutes until they rise to the top of the water, then rotate and cook for another minute. Remove with slotted strainer.
  6. Once all the ravioli have been boiled, transfer to a baking tray lined with parchment paper and drizzle lightly with olive oil. Bake on 350F for about 20 minutes until golden on the edges.
  7. In a saucepan, saute garlic cloves for sauce in olive oil until golden, then add rest of ingredients, simmer, and continuously stir until thick and warmed (be sure to use same brand full fat canned coconut milk for same results!). Add ravioli and serve with salt and pepper to taste.
Nutrition Facts 2 Ingredient Paleo Ravioli Made With Sweet Potato Amount Per Serving Calories 515 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 11g 55% Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 792mg 33% Potassium 392mg 11% Total Carbohydrates 79g 26% Dietary Fiber 11g 44% Sugars 22g Protein 8g 16% Vitamin A 740% Vitamin C 294% Calcium 42% Iron 42% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Whole30 Thai Chicken Cauliflower Rice

Whole30 Thai Chicken Cauliflower Rice

Easy thai chicken cauliflower rice. A delicious, whole30, and paleo family meal! You can even make this dish ahead of time, freeze it, and eat later! Easy whole30 meal prep.

Print Recipe Whole30 Thai Chicken Cauliflower Rice Easy thai chicken cauliflower rice. A delicious, whole30, and paleo family meal! You can even make this dish ahead of time, freeze it, and eat later! Easy whole30 meal prep. Ingredients Sauce Other Ingredients Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 17
Rating: 4.06
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 17
Rating: 4.06
You: Rate this recipe! Ingredients Sauce Other Ingredients Instructions
  1. Puree ingredients for sauce in a blender until smooth.
  2. Marinate chicken breast in 1/3 the sauce and put in the fridge for 30 minutes.
  3. Cook chicken on either a grill pan or skillet (I did both!). Place chicken on a well greased pan, cover with a lid, and cook for 5-6 minutes on each side until cooked through (there should be no pink on inside when cut open).
  4. Once the chicken is cooked, remove, and add broccoli to cast iron skillet and cook in leftover juices until it's soft, but not mushy.
  5. In the cast iron skillet, pour the rest of the sauce over the cauliflower rice and cook for about 10 minutes until soft (stirring on occasion to prevent sticking to the pan). Then serve with chicken and broccoli.
Nutrition Facts Whole30 Thai Chicken Cauliflower Rice Amount Per Serving Calories 232 Calories from Fat 18 % Daily Value* Total Fat 2g 3% Saturated Fat 0.01g 0% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.01g Cholesterol 35mg 12% Sodium 1175mg 49% Potassium 388mg 11% Total Carbohydrates 31g 10% Dietary Fiber 12g 48% Sugars 17g Protein 18g 36% Vitamin A 50% Vitamin C 81% Calcium 11% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
Read more
Creamy Cauliflower Vegetable Whole30 Soup

Creamy Cauliflower Vegetable Whole30 Soup

Creamy dairy free cauliflower soup with sauteed carrots, mushrooms, garlic, and onions. An easy whole30, paleo, and healthy dinner for meal prep!

Print Recipe Creamy Cauliflower Vegetable Whole30 Soup Creamy dairy free cauliflower soup with sauteed carrots, mushrooms, garlic, and onions. An easy whole30, paleo, and healthy dinner for meal prep! Ingredients Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 65
Rating: 3.63
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 65
Rating: 3.63
You: Rate this recipe! Ingredients Instructions
  1. In a soup pot saute minced garlic, onion, chopped carrots, and mushrooms with 2 tablespoons olive oil until golden and soft (add water if needed- to keep from sticking to pan).
  2. Steam cauliflower in a saucepan with water until soft, then puree in a high speed blender with olive oil, salt, and pepper until smooth (add more or less olive oil, based on the size of your cauliflower head to get the right thick and creamy consistency). Stir pureed cauliflower into sautéed vegetables, add spinach and wilt, then serve!
Nutrition Facts Creamy Cauliflower Vegetable Whole30 Soup Amount Per Serving Calories 248 Calories from Fat 189 % Daily Value* Total Fat 21g 32% Saturated Fat 3g 15% Polyunsaturated Fat 2g Monounsaturated Fat 15g Sodium 547mg 23% Potassium 821mg 23% Total Carbohydrates 15g 5% Dietary Fiber 5g 20% Sugars 6g Protein 5g 10% Vitamin A 103% Vitamin C 118% Calcium 5% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
Read more